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Second Cook-Food Service Food Production-Mount Sinai Morningside-Part Time/Days/Weekends/Holidays
Job Overview
Employment Type
Full-time
Hourly
Compensation
Hourly
Range $29.40 - $31.51
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee assistance program
Professional Development
employee wellness program
Job Description
Mount Sinai Health System is a renowned academic medical institution located in the New York metropolitan area. As one of the largest healthcare systems in the region, Mount Sinai encompasses eight hospitals, over 400 outpatient practices, more than 300 laboratories, a distinguished school of nursing, and a leading school of medicine and graduate education. The system is dedicated to advancing health for all individuals through groundbreaking scientific research, innovative treatments, and comprehensive patient care. With a workforce exceeding 48,000 employees, Mount Sinai strives to maintain a culture of excellence, inclusion, and respect, ensuring fair access to opportunities and fostering an... Show More
Job Requirements
- High school diploma or GED
- Minimum of one year experience in food preparation or a related field
- Ability to follow safety and sanitation guidelines
- Capability to work as part of a team
- Physical ability to perform kitchen duties including lifting and standing for extended periods
- Willingness to complete annual physical examinations
- Compliance with OSHA and JCAHO standards
- Ability to communicate effectively with supervisors
Job Qualifications
- High school diploma or GED
- Minimum of one year of relevant experience
- Knowledge of food safety and sanitation standards
- Ability to operate kitchen equipment safely
- Strong communication skills to coordinate with supervisors
- Capability to adhere to detailed production protocols
- Commitment to maintaining compliance with regulatory standards
Job Duties
- Is responsible for safety and sanitation of assigned work areas
- Notifies and communicates any physical plant hazards to supervisors
- Ensures that food produced meets departmental and regulatory standards in terms of quality, quantity, temperature, and appearance
- Ensures all food items are produced in accordance to departmental protocols: recipe control, portion control, and production amounts
- Produces and/or dispatches all food items in a timely manner
- Adheres to work schedules with regard to work days and job assignments as instructed by supervisors
- Adheres to established production and service procedures
- Successfully completes annual physical examination
- Uses various equipment while performing assigned task
- Operates equipment in a safe manner and cleans all equipment according to established guidelines
- Maintains compliance with OSHA/JCAHO standards
- Follows standard practice for storing, issuing, covering, labeling, dating, and rotating of foods
- Properly disposes of waste and garbage
- Receives and signs for all food and supplies issued
- Communicates with supervisor for daily and weekly assignments
- Conducts yield test, cutting test, and recipe development
Job Criteria
Experience
Entry Level (1-2 years)
Job Location
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